Effects of degree of hydrolysis on physicochemical properties of blood cockle (Anadara granosa) hydrolysate by using enzymatic hydrolysis

Abstract

This study was carried out to determine the effect of degree of hydrolysis (DH) on physicochemical properties of blood cockle (Anadara granosa) hydrolysate using enzymatic hydrolysis. Blood cockle hydrolysate was hydrolyzed using Alcalase® enzyme. Three level of degree of hydrolysis of blood cockle hydrolysate were obtained which were DH 14.48%, DH 22.73% and DH 36.12% by varying the time of hydrolysis, pH, enzyme concentration and temperature. After hydrolysis, the hydrolysates were centrifuged and the supernatant were spray dried. This study found that there was a significant difference on the proximate composition of blood cockle hydrolysates except for fat content. The protein content of blood cockle hydrolysate was found to be increasing while DH increased across DH 14.48% to DH 36.12%. Degree of hydrolysis had no effect on the physicochemical properties of water­ holding capacity, oil-holding capacity and peptide solubility. The functional properties affected by degree of hydrolysis were foaming properties, emulsifying capacity and color.